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Food > Cheese and Commercial methods > Flashcards

Cheese and Commercial methods Flashcards

1
Q

Give examples of hard cheese

A

Cheddar, Parmesan

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2
Q

Give examples of semi hard cheese

A

Cheshire, Edam, Wensleydale

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3
Q

Give examples of soft ripened (bloomy rind) cheese

A

Brie, Camembert

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4
Q

Give examples of blue cheese

A

Stilton, Gorgonzola, Roquefort

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5
Q

Give examples of washed rind cheese

A

Stinking bishop

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6
Q

Give examples of fresh cheese

A

Mozzarella, cottage cheese

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7
Q

What are some advantages of preserving food?

A

Food lasts longer so need for shopping is reduced
Less waste
Gives you a bigger range of products
Stops microorganismos multiplying - stops enzymes deteriorating
Allows you to have foods that are not in season

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8
Q

What are some disadvantages of preserved (processed) food?

A

Often have more additives
Can sometimes be more expensive that fresh foods
Have a lot of fat or salt
Lack of fibre
Nutrients are lost e.g. cereals
Texture of the food may change e.g. tinned carrots are very soft

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9
Q

What happens during pasteurisation?

A

Heating food to 72 degrees for 15 seconds in order to kill pathogenic microorgs

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10
Q

What happens during sterilisation and what foods use this method?

A

Use of very high temperature (104 degrees) for 40 minutes to destroy all microorgs and enzymes in food
Milk, fruit juices and low acid canned foods use this method

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11
Q

What foods can be preserved by pasteurisation?

A

Milk, cream, ice cream, eggs, wine, canned fruit, fresh soups and fruit juices

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12
Q

What happens during ultra heat treatment (UHT)?

A

Uses high temperatures (130 degrees) for 1-5 seconds

Sometimes know as HTST (high temperature short time)

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13
Q

What is canning?

A

It is a form of sterilisation

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14
Q

What does freezing cause the bacteria to do?

A

Freezing causes the bacteria to be dormant

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15
Q

What are the advantages of cook-chill foods?

A

Available in single portions
No defrosting required, quicker to cook/reheat
Fresh foods kept at max quality for a longer time
Saves energy in the home
Little waste
Fewer additives used on manufacture
Little change in nut value, colour, flavour, texture or shape
Consistent quality
Nutrients not destroyed
Larger range of fresh and convenience foods for the customer
No skill needed - easy to prepare/cook/make. Little equipment/washing up

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16
Q

What is fluidised bed freezing and and what foods use this method?

A

Freeze small foods to stop them sticking together when packaged. Air causes food to float above the conveyor belt
E.g. Peas, sweetcorn, berries, currants

17
Q

What is plate freezing and and what foods use this method?

A

Food comes in contact with freezing metal plates. Not suitable for irregular shaped foods
E.g. Ready ,walks, fish products, boil in the bag

18
Q

What is air blast freezing and and what foods use this method?

A

Circulating freezing air around the food at minus 30-40 degrees stored at minus 20-30 degrees
E.g. Fish, chicken, pizza, cakes, cheesecake, meat joints

19
Q

What is bad about the dehydration method?

A

They lose vitamin C
They may be tougher
Changes occurring in flavour and colour

20
Q

What does AFD stand for?

A

Accelerated freeze drying

21
Q

How is salt used to preserve food and what foods use this method?

A

Draws water out of the micro orgs so they cannot live. Added directly to food or as brine. Reduces moisture content by osmosis.
E.g. Ham, bacon, fish, vegetables

22
Q

What foods use vinegar as a preserving method?

A

Eggs

23
Q

How is sugar used to preserve food and what foods use this method?

A

Crystallised fruit - boiled in syrup

Jam

24
Q

How is sodium benzoate used to preserve food and what foods use this method?

A

Stops mouldy and yeasts growing

E.g. Fruit juice, pickles, salad dressing

25
Q

How is sulphur dioxide used to preserve food and what foods use this method?

A

Stops growth of some moulds and bacteria. Stops browning in some foods caused by enzymes

26
Q

How is sorbic acid used to preserve food and what foods use this method?

A

Stops growth of moulds, yeast and some bacteria in acidic foods
E.g. Hard cheese, bread, jam, cakes

27
Q

What does MAP stand for?

A

Modified atmosphere packaging

28
Q

What is fermentation?

A

A natural process where specially produced harmless micro organisms turn carbohydrate into an acid that preserves a food
E.g. Vinegar olives, yoghurt, wine, soy sauce, blue cheese

29
Q

What is irradiation?

A

Fires gamma rays in food p, kills pests, insects and some micro organisms

30
Q

What is vacuum packing?

A

Are r is removed and the package is sealed. This prevents the growth of micro organisms as the atmosphere is anaerobic (no oxygen)

Food (12 decks)

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